Fresh fruit needn’t be boring: chocolate apples and oranges
Have you ever eaten a Terry’s Chocolate Orange?
My husband said he and his brother and sister used to get one every Christmas. It was, and remains to this day, a traditional stocking filler in his family.
When I was a kid, they used to be sold in Singapore too but I have to be honest and say that I never really liked them, and still don’t. I generally don’t like fruity flavours in chocolate but I do love fresh fruit with chocolate, especially pears. However, the idea of chocolate and oranges just never really appealed to me.
So imagine my surprise when, in Barcelona last week, one of the canapes that we were served at our corporate stand turned out to be fresh orange segments coated in dark chocolate. I LOVED them! Which led me to devour at least four of them in a row but that’s a whole different story we won’t get into right now as I’m not ready to confess how many more I ate after the first four, LOL!
Anyway, I knew this was something that I wanted to try and make as soon as I got home because my husband and I love clementines! We normally each eat at least 2-3 clementines or satsumas after dinner almost every day, or whenever we can get hold of them.
As soon as we finished our dinner on Saturday night, I went straight to the storeroom cupboard and started to make the chocolate sauce. We had just bought a new box of clementines and I had a crunchy apple that needed using up. Sadly, we didn’t have any pears because that would have been my first choice.
Our apple slices dipped in chocolate were amazing but sadly, my home-made chocolate oranges were a tad disappointing through no fault of my own. These clementines we had just weren’t sweet enough and weren’t strong enough in flavour to cut through the taste of the chocolate. As my husband wisely pointed out, the ones I ate in Barcelona were probably made with clementines grown in Spain, and citrus fruits alway have more sweetness and taste in the Med because they have the right weather for growing them.
Though this batch of chocolate oranges didn’t turn out as nice as I wanted them to, I am still happy with my chocolate sauce though. I even put some Grand Marnier in my sauce to try and ramp up the orangey flavour. In future, all I sill need is some decent fruit to do justice to the sauce.
I haven’t published a ‘fresh fruit needn’t be boring post’ in quite a while, so I’m pleased I made these anyway. I’ll definitely be making them again and trying them out with other types of fruit. Enjoy!
To make your own chocolate covered fresh fruit, all you need is some greaseproof/baking parchment, fresh fruit of your choice and toothpicks help. Once you’ve dipped or coated your fruit in the chocolate sauce, they’ll need to set in the fridge for about 2 hours before you serve them cold.
Chocolate sauce (enough to coat 1 clementine (peeled with as much of the pith removed as possible) & 1 cored/sliced apple)
Approx 100 grams 70% chocolate
1 tablespoon grand marnier liquer (or cointreau)
1 teaspoon soft brown sugar
30 grams of butter
Using a bowl set over simmering water, melt your chocolate before adding the sugar, butter and grand marnier. Stir until the sugar’s all dissolved and take the chocolate off the heat. Dip your fruit into the chocolate sauce and place on greaseproof paper. Set in the fridge for a couple of hours.
Lots of love